- 1 – 2 oranges, very finely sliced
- 150 ml orange juice
- 100 g (125 ml) sugar
Preheat oven to 180 °C. Grease 6 ramekins of 100 ml each with nonstick spray. Put one thin slice of orange in the base of each. Keep to one side. Put orange juice and sugar in a pot. Heat while stirring until the sugar is dissolved. Simmer for about 15 – 20 minutes until thick. Remove from heat. Pour sauce over orange slices in ramekins. Keep to one side.
- 2 eggs
- 5 ml vanilla essence
- 100 ml orange juice
- 160 g (190 ml) caster sugar
- 200 g (375 ml) cake flour
- 10 ml baking powder
- 1 ml salt
- 250 ml cream
- 1 vanilla pod, seeds scraped out
Beat eggs, essence and orange juice together. Sift sugar, flour, baking powder and salt together. Add to the egg mixture. Mix well. Divide between ramekins. Put them on a baking tray and bake for 15 – 20 minutes. Test whether they’re done with a thin skewer. Take out and let cool a little before turning the puddings out. Whip the cream and stir in the vanilla seeds. Serve with the puddings.
To drink: A glass of the popular French orange liqueur Cointreau